Arroz Con Leche With Coconut Milk Recipe

When Spanish desserts embrace tropical flavors, a perfect match is born.

Arroz con leche with coconut milk is one of the best examples of this: it takes a classic Spanish dessert and gives it a twist, making it the perfect sweet treat for spring and summer.

In this article, we’ll share everything you need to know about this recipe. Here you’ll learn how to make rice pudding with coconut milk, along with expert tips for adapting the ingredients, storing, and serving it.

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Pssst…!!?? You can’t get enough of Spanish dessert recipes? Have a look at my other posts: 

• Spanish custard tarts

• Spanish caramel cake

• Chocolate Crema Catalana

Background of the Dish

The original recipe for rice pudding takes us back to ancient Asia, the home of rice cultivation.

In its original versions, this recipe was prepared with milk and local spices.

With the opening of intercontinental trade, this recipe arrived in Spain during the Middle Ages, and it began to be prepared with cow’s milk, sugar, and occasionally cinnamon, becoming a regional favorite.

Caribbean influences soon followed, and as trade with tropical regions increased, coconut, which was more abundant and common at the time, was incorporated, giving rise to the arroz con leche with coconut milk.

Nowadays, Southern Spain is home to multiple variations of the classic Spanish rice pudding.

If you want to try different flavors, you can also explore our recipe for arroz con leche de chocolate.

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Things You’ll Need for Arroz Con Leche With Coconut Milk

To prepare the arroz con leche with coconut milk, you will need short-grain rice, coconut milk, sugar, and shredded coconut as the main ingredients.

Ingredients

• 1 cup (150 g) short-grain rice
• 4 cups (1L) water
• 3 cups (700ml) coconut milk
• 1/2 cup (120 g) sugar
• 1/4 cup (25 g) shredded coconut
• 1 teaspoon cinnamon (optional)

How to Make Arroz Con Leche With Coconut Milk – Step by Step Guide

1. To prepare the best coconut milk rice pudding recipe, you have to pour the water into a saucepan and bring it to a boil. Add the rice and cook over medium heat for 10 minutes. Drain the rice and return it to the saucepan.

2. Then, mix the coconut milk with half of the sugar and pour it on top of the rice. Bring to a boil over high heat, stirring constantly.

3. Once the mixture comes to a boil, reduce the heat to low and simmer for 30 minutes. Stir occasionally to prevent the coconut arroz con leche from sticking to the pan.

4. To continue, add the remaining sugar and cook for a final 5 minutes. Taste the coconut milk rice pudding and add more sugar or cook for a little longer if needed.

5. Place the creamy coconut arroz con leche in a serving dish or individual small bowls and refrigerate until thoroughly chilled.

6. To finish this lactose-free rice pudding recipe, sprinkle the dessert with shredded coconut for a more intense coconut flavor. Optionally, you can dust some cinnamon powder on top.

Substitution of Ingredients

This recipe for Spanish rice pudding with coconut milk is super simple to make, but the best part is that you can customize the ingredients to your liking.

First, if you don’t have 7 cups of coconut milk, you can replace the remaining amount with whole milk (though it won’t be a dairy-free arroz con leche).

We don’t recommend mixing other plant-based milks, as their flavour profiles might not be a good match with the coconut milk.

Some flavours that pair well with the vegan arroz con leche, coconut milk can be included by adding a teaspoon of vanilla extract, a tablespoon of orange zest, or a sprinkle of cinnamon powder.

Ready to try more recipes from Southern Spain?

Then explore the delicious tarta de limon, the popular orange crema catalana, and the classic tarta de Santiago.

Tips on Serving Arroz Con Leche With Coconut Milk

The arroz con leche with coconut milk is a type of dessert that shines on its own, yet there are some ways of serving that can take it to the next level, especially for parties or family gatherings.

If you have multiple guests coming over, serve the easy coconut milk rice pudding in individual cups so it is simpler for them to grab a serving and enjoy.

You can also display some toppings for them to customize.

Chocolate shavings, chopped nuts, or fresh berries go really well with this healthy arroz con leche alternative.

To elevate the looks of this tropical arroz con leche recipe, you can also decorate it with colorful edible flours, in purple and yellow tones, to make it the most beautiful dessert for the spring season.

Other Andalusian desserts you can serve for a special occasion include the yemas de Santa Teresa, dulce de leche flan, or the timeless chocolate turron.

How to Store Arroz Con Leche With Coconut Milk

Something that we love about the arroz con leche with coconut milk is that you can prepare it ahead and enjoy it later, making sure that you have a dessert to satisfy your sweet cravings at all times.

Since this homemade coconut rice dessert is dairy-free, you have to be extra careful while storing it so that it doesn’t lose its original flavor and texture.

First, you have to let it come to room temperature, then transfer it to an airtight container and also cover the top with plastic wrap so it doesn’t form a thick crust.

Then, you can store the coconut rice pudding Spanish style for 4 days in the fridge, and if it thickens too much, then you can mix in a splash of milk before serving.

Some Spanish desserts that can be stored for longer or even in the freezer are the pionono and the dulce de leche cupcakes.

Recipe Card: Arroz Con Leche With Coconut Milk

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